Chris Heagle, producer/technical director
As we listened to the rough version of this week’s show with Mike Rose, the idea came up to drop one of the readings, which describes working in a restaurant from the server’s point of view and what it takes to be a good waitress. Sure, the reading was evocative, but we realized that since Mike spoke with such detail in our interview about his mother’s waitressing career, we might have the makings for a little sound montage. What would happen if we cut his descriptions up a bit and added some found sound of a working diner to layer in?
Fortunately for us, our studios are located two blocks from a classic American diner: Mickey’s Dining Car. A last-minute lunch was arranged and we were off to get chocolate malts and collect sounds.
When I am out looking for ambient sound for a piece, I try to think in layers, much in the same way a composer would approach a blank sheet of staff paper, and I get as many elements as possible. I know I’m going to need a foundation, something to provide continuity and serve as a base on which to add accents.
In this case, it was simply burgers frying and the din of (hopefully) unintelligible conversations. Short sections of this audio were looped to establish a steady, continuous sense of the location. With that layer in place, I added our interview clips and searched for accents from the location recording that could help support his points — things our waitress said, plates clattering, or the the ringing of the old-time cash register.
All of this seemed to work fairly well, but we also needed a bridge to take us in and out of that location. The solution came from my music choice for the original reading — the fifth movement from Bach’s Partita No. 5. Weaving in this music helped create the sense of a dance and melded well with Mike Rose’s descriptions, which, to me, really illustrated the marriage of precision and creativity that is present in those who excel at restaurant service.Comments